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用溶涨试验法检测小麦面筋品质的研究 被引量:4

A Gluten Swelling Test for Evaluating Wheat Quality
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摘要 选取面筋强度差异较大的小麦品种,制取全麦粉并洗面筋,分析了其在稀乳酸溶液中浸泡的时间对溶涨值及透光率的影响,提出:3h面筋溶涨体积和2h面筋-乳酸溶液透光率可作为检测小麦面筋品质的有效指标,这些指标在蛋白质含量和面筋含量保持恒定时与SDS沉降值、揉面时间、Pelshenke值等密切相关,与揉面曲线峰高等无明显相关。提出了强、中、弱面筋小麦的溶涨值及透光率指标。 Wheat varieties with various gluten strength were selected and the whole meal gluten was washed to determine the effects of the time for gluten soaking in lactic acid solution on the swelling number and transmittancy.The results suggested that 3 hr gluten swelling number and 2 hr gluten-lactic acid solution transmittancy were useful indexes for evaluating wheat quality. They significantly correlated with SDS sedimentation volume,mixograph mixing time and Pelshenke value when taking into account protein content and wet gluten content.No significant association was observed between gluten swelling number and mixogram peak height.
作者 马传喜 徐风
出处 《中国粮油学报》 EI CAS CSCD 北大核心 1998年第1期45-48,共4页 Journal of the Chinese Cereals and Oils Association
基金 安徽省自然科学基金
关键词 小麦 面筋溶涨值 产品质量 溶涨试验 检测 面粉 wheat,quality,gluten swelling test
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  • 1徐风,谭蕴之,朱赞华.小麦品质鉴定方法的研究[J]安徽农学院学报,1988(03).

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